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Chabad.org » Jewish Holidays » Passover » Recipes » Soups » Chicken Soup

3 Comments Posted

Chicken Soup

1-3 pound chicken, quartered
2 potatoes
2 onions
5 carrots
1 sweet potato
water to cover
2 tablespoons salt

Peel all vegetables. Slice carrots and chunk potatoes. Place chicken and vegetables in 6quart pot. Add salt and water to cover. Bring to boil. Lower flame and simmer an additional 1 1/4 hours.

Serve with Passover noodles or Fluffy Egg Drops.

3 Comments Posted

Excerpted from The Spice and Spirit of Kosher Passover Cooking. Published and copyright Lubavitch Women's Cookbooks Publications, Brooklyn, NY.

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Reader Comments
Latest Comments:

Posted: July 10, 2008

Re: fluffy egg drops

It's a matter of taste! You can make some with and some without by dividing the soup into two pots...then you can see for yourself which you prefer.

Posted By Chani Benjaminson, chabad.org

Posted: June 28, 2008

Would it really taste nice with fluffy egg drops?

Posted By someone

Posted: Apr 18, 2008

Parsnips

You left out the parsnips. It's probably the one ingredient that makes chicken soup fabulous

Posted By Emily